Garlic Rosemary Salmon

Author: Canadian Living

A simple rub of herbs and spices before grilling is often all a nice fresh piece of fish needs to highlight its flavour.

  • Portion size 4 servings

Ingredients

  • 2 cloves garlic minced
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons fennel seeds coarsely crushed
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 lb salmon fillet (or 4 fillets, about 6 oz/175 g each), with skin
  • lemon wedges

Method

In small bowl, stir together garlic, rosemary, fennel seeds, oil, salt and pepper. Rub into fish flesh; let stand for 20 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Place fish, skin side down, on greased grill over medium-high heat; close lid and cook for 10 minutes. Turn and cook until fish flakes easily when tested, about 2 minutes. Serve with lemon wedges.

Nutritional facts <b>Per serving:</b> about

  • Sodium 359 mg
  • Protein 26 g
  • Calories 265.0
  • Total fat 17 g
  • Cholesterol 74 mg
  • Saturated fat 3 g
  • Total carbohydrate 1 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Garlic Rosemary Salmon

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